Snack

Persian Chickpea Cookies (Nan-e Nokhochi) is for Snack.

Persian Chickpea Cookies (Nan-e Nokhochi) takes 15 minutes to prepare.

Persian Chickpea Cookies (Nan-e Nokhochi) takes 20 minutes to cook.

Persian Chickpea Cookies (Nan-e Nokhochi) makes 80 servings.

The ingredients for Persian Chickpea Cookies (Nan-e Nokhochi) are:

- 3 1/2 cups of fine roasted chickpea flour
- 3/4 cup of vegetable oil or clarified butter
- 1 cup of confectioners sugar
- 3 tsp of ground cardamom
- 1 Tbsp rose water
- crushed pistachios for garnish

Here is how you make Persian Chickpea Cookies (Nan-e Nokhochi):

1. Preheat the oven to 300 degrees F. Combine the chickpea flour, confectioners sugar, and ground cardamom. Mix until evenly distributed.2. Slowly add in the butter/oil and mix well. Add the rosewater, and continue to mix well.3. Tightly pack the flour mixture into a small rectangular pan that is 3/4 inch high. Cover with plastic wrap and refrigerate for one hour to harden the dough. Remove from the refrigerator. Cut the dough with a small cookie cutter that is 3/4 inch wide and 3/4 inch high. Place cookies on a baking sheet, spacing them one inch apart. Garnish with crushed pistachios. Bake in the oven for 20-25 minutes, or until the base of the cookie is slightly golden. Allow the cookies to cool before transferring them. As mentioned, they crumble very easily.4. To create more cookies, repack the dough and repeat step 3.Be sure not to over bake your cookies. Doing so will create a bitter taste.Serving Size: makes 80 cookiesNumber of Servings: 80Recipe submitted by SparkPeople user ROWINGUNL.

The nutritional information for Persian Chickpea Cookies (Nan-e Nokhochi) is:

• Servings Per Recipe: 80
• Amount Per Serving
• Calories: 38.5

• Total Fat: 2.3 g
• Cholesterol: 0.0 mg
• Sodium: 2.6 mg
• Total Carbs: 3.6 g
• Dietary Fiber: 0.4 g
• Protein: 0.9 g